Does anyone have a simple but healthy dessert recipe using strawberries?

Question

Hi, I'm looking for a healthy dessert recipe to be able to use up some left-over strawberries I have in the fridge. Does anyone have one, using simple common ingredients if possible please?
Thank you.

Answer 1

The easiest thing to do with strawberries is to sprinkle a little sugar over them, let them glaze up, and eat them as is. If you serve them over sponge cake or with a bunch of other sugary, floury products, it's not as healthy.

Or maybe try putting them in a blender along with some sugar, milk, and a banana, and make a smoothy.

Answer 2

Yes! Buy an angel food cake . Add strawberry jello to the strawberries in a flat bottom bowl that the cake will fit into. Sometimes when I buy the cake it has a plastic top over it I use instead of the bowl. Set the top of the cake into the strawberries. Set in the frig for about an hour. When you take it out put a cake plate on the bowl and flip it over. The strawberries should stay on the top and the juices run down the side. Very pretty. This isn't fool proof, sometimes you have to spoon some of the berries out of the bowl and put on the top of the cake. Good Luck.

Answer 3

A Healthy Strawberry Chake will do.

Here are the ingredients:
2 cups milk
1 tablespoon honey
1 teaspoon vanilla extract
1 cup frozen strawberries

DIRECTIONS
In a blender, combine milk, honey, vanilla and frozen strawberries. Blend until smooth. Pour into glasses and serve.


Enjoy! :)

Answer 4

Strawberry Pretzel Salad

2 c. pretzels, coarsely crushed
3/4 c. melted butter
2 Tbsp. sugar
8 oz cream cheese
1 cup sugar
2 cup Cool Whip
2 small pkgs strawberry Jello
2 cups boiling water
2 (10 oz.) pkgs frozen strawberries

Layer 1: mix pretzels, melted butter and 2 T. sugar - pat into bottom of 9 x 13 inch pan - bake at 400* for 8-10 minutes until light brown. Let cool completely!

Layer 2: Mash cream cheese and 1 cup sugar - fold into Cool Whip - Spread on cooled crust.

Layer 3 - Dissolve strawberry jello in boiling water - add slightly thawed strawberries - Mix until completely thawed. Put into refrigerator until slightly thickened (10-15 minutes). If it doesn't thicken, 1/2 envelope plain gelatin can be added.
Spread on top of cream cheese layer. Refrigerate.
Serve in squares when Jello is congealed.

Serves 12-16.
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Fresh Strawberry Sorbet

2 cups sugar
2 cups water
4 pints strawberries, hulled and sliced
1/4 cup fresh lime juice
1/2 cup light corn syrup

Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
Put the strawberries and lime juice into a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.
When the sugar syrup has cooled completely add it to the strawberry puree. Add the corn syrup and stir well. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.

Answer 5

This isn't completely fruit based, but when I baked it, it tasted really good and light. It's a ricotta cheesecake with rasberries. I hope this helps. You can pretty much change the fruit to anyone you like, just make sure it will taste good with a cheesecake. Cooking spray 1 (15-ounce) container part-skim ricotta cheese 1/2 cup reduced fat sour cream 4 ounces Neufchatel cheese, or reduced fat cream cheese, softened 3 large eggs 3/4 cup sugar 1/4 cup all-purpose flour, unbleached 1 teaspoon vanilla extract 1 teaspoon finely grated orange zest 1/4 teaspoon salt 1/4 cup all-fruit seedless raspberry jam 1 tablespoon orange liqueur or water 2 (6-ounce) containers fresh raspberries Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, Neufchatel, eggs, sugar, flour, vanilla, orange zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool and then cover and chill in the refrigerator for at least 3 hours. In a small saucepan, bring the jam and liqueur or water to a boil, stirring constantly until smooth. Remove sides of pan. Brush the tart with the jam mixture and top with raspberries, flat-side down. Nutrition Information Nutritional Analysis per Serving Calories: 295 Total Fat: 13 grams Saturated Fat: 8 grams Protein: 10 grams Carbohydrates: 36 grams Fiber: 3 grams

Answer 6

Strawberry Cream Dessert
INGREDIENTS
1 (8 ounce) package reduced-fat cream cheese, softened
1 (8 ounce) tub reduced-fat whipped topping
3 cups cold fat free milk
2 (1 ounce) packages sugar-free instant vanilla pudding mix
2 pints fresh strawberries, halved

DIRECTIONS
In a large mixing bowl, beat cream cheese until smooth. Beat in whipped topping on low speed until smooth; set aside. In another large mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Let stand for 5 minutes. Stir in cream cheese mixture until smooth. Set aside 1 cup of strawberries. Fold remaining strawberries into pudding mixture. Transfer to a serving bowl or individual dessert dishes. Cover and refrigerate for at least 2 hours. Arrange remaining strawberries on top.

Answer 7

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Answer 8

I love strawberries in sugar free jello layered with fat free cool whip. Or try strawberries in low fat vanilla yougurt sprinkled with a little granola.

Answer 9

Strawberry shake will do something simple and something healthy!

Answer 10

strawberry shortcake or mix the strawberrys with Jello!